Easy Buckwheat Cookies
 
 
Roasted buckwheat flour is intensely nutty and imparts a rich, warm, and spicy flavor to the cookies.
Author:
Recipe type: Sweets
Cuisine: International
Serves: 4
Ingredients
  • ½ cup dried cranberries
  • ¼ cup orange juice
  • ⅓ cup packed brown sugar
  • ⅓ cup granulated sugar
  • 1 egg
  • 1 stick butter at room temperature
  • 2 cups buckwheat flour
  • ½ tsp salt
  • ¼ tsp cinnamon
  • ½ cups finely chopped or ground nuts (I used macadamia nuts, as I had some leftover from a few days before)
Instructions
  1. Place the cranberries in a small bowl and cover with orange juice.
  2. Soak for 30 minutes.
  3. Preheat the oven to 400F.
  4. in the meantime, combine two sugars, egg and butter and mix until fluffy, about 3 minutes.
  5. In a separate bowl mix buckwheat flour, salt, and cinnamon.
  6. Pour the egg/sugar/butter mixture into flour and stir to combine.
  7. Stir in the nuts.
  8. Place a piece of plastic wrap on the kitchen counter and pat the dough into a disc.
  9. Keep in the fridge for 60 minutes.
  10. Flatten the dough between two sheets of plastic wrap until it's between ⅛ and ¼ inch thick.
  11. Cut out cookies using different shapes and place on a cookie sheet 1 inch apart.
  12. Put the cookie sheet in the fridge for 10 minutes to allow butter to harden a bit.
  13. Bake the cookies for 15-20 minutes, until darker around the edges.
  14. Cool on the sheet pan for several minutes and transfer to a cooling rack.
  15. Cool completely and serve.
  16. Makes 40 cookies (about 2 inch in diameter)
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/buckwheat-cookies-with-cranberries-and-nuts/